Ingredients

The following ingredients have 4 Servings
  • 1 bunch asparagus, I also use frozen ends of asparagus, about 2 cups
  • 3 cups vegetable stock
  • 1/2 small onion, diced
  • 2 cloves garlic,minced
  • 1/2 cup coconut milk
  • 1.5-2 tsp salt to taste
  • 1/2 tsp pepper, to taste

Instruction

  • Add frozen ends of asparagus to a 4 quart stockpot. Add vegetable stock. 
  • Cut ends off of the asparagus. Add to ends in stockpot.
  • Simmer at least 10 minutes, until asparagus is soft.
  • Cut small tips off of asparagus. Cut middle section into about 2" pieces.
  • Once the ends have softened, remove them and discard. Then quickly blanch the small ends for 1 to 2 minutes. Immediately remove them to an ice water bath.
  • Remove stock to another container. Soften the onion and garlic in a bit of olive oil, just until soft.
  • Add the stock back to pan and the middle portions of the asparagus. Bring to boil and then reduce heat. Simmer for about 10 minutes, until softened.
  • With an immersion blender or in batches in a blender, puree the soup. I remove some of the stringy pieces of asparagus that are left after blending because I don't like the texture. If you use a blender you can use a colander or sieve to remove it. **See notes below.
  • Once soup is creamed, add coconut and salt and pepper to taste. Serve hot or cold.